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A plated dish featuring a piece of glazed meat with a creamy white sauce artistically swirled on a beige plate, drizzled with brown sauce, with a jar of seasoning partially visible in the corner.

Pork Coppa Steak with Erbe di Sicilia Marinade & Sherry Pan Sauce

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Coppa steak marinated in Bona Furtuna Erbe di Sicilia, dry braised until fork tender, chilled, sliced, and seared hard. The pan sauce is built from the herb-scented fond — sherry, demi, butter, and another pinch of the same herbs that started everything.
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Prep Time 30 minutes
Cook Time 45 minutes
Servings: 2
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 210
Ingredients Equipment Method Nutrition

Ingredients
  

  • 1 pork steak pork coppa steak - approx. 12–14 oz
  • 2 tablespoon Bona Furtuna Erbe di Sicilia plus 1 pinch for sauce
  • 2 tablespoon Bona Furtuna EVOO Everyday plus more for searing
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper freshly cracked
  • 2 cloves garlic grated
  • 2 shallots minced
  • ¼ cup dry sherry
  • 3 tablespoon demi-glace or ½ cup stock
  • 2 tablespoon unsalted butter room temperature
  • 1 teaspoon Dijon mustard optional
  • kosher salt to taste
  • sea salt flaky sea salt to finish

Equipment

  • Dutch oven with lid
  • Cast iron skillet
  • Instant-read thermometer
  • Wire Rack
  • Sheet Pan

Method
 

  1. Combine Erbe di Sicilia, EVOO, salt, pepper, and grated garlic in a zip-lock bag or shallow dish. Coat coppa steak on all sides. Refrigerate 12–72 hours.
  2. Wash marinade off completely. Let steak come to room temperature uncovered for 90 minutes. Pat extremely dry.
  3. Heat Dutch oven over medium-low. Add a thin film of EVOO. Lay steak fat-side down. Cover tightly.
  4. Cook 30 minutes undisturbed. Flip 4 times in succession with no resting between flips. Cook until fork tender. Remove and refrigerate until fully cold.
  5. Slice cold into 1.5–2 inch steaks.
  6. Heat cast iron over high heat until smoking. Add a thin film of EVOO. Sear cold slices hard — 2–3 minutes per side — until a deep crust forms. Pull at 140°F. No rest. Straight to plate.
  7. Return Dutch oven to residual heat. Add minced shallots. Turn heat off. Let shallots sweat in their own liquid. Season lightly with salt.
  8. Add sherry. Deglaze, scraping up all the fond. Reduce by half.
  9. Add demi-glace and simmer 2–3 minutes (or add stock and reduce 10–12 minutes).
  10. Off heat: whisk in room-temperature butter and Dijon if using. Finish with a pinch of Erbe di Sicilia. Season with salt.
  11. Spoon sauce over coppa slices. Finish with flaky salt.

Nutrition

Serving: 2gCalories: 210kcalCarbohydrates: 12gProtein: 7gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mgSodium: 2222mgPotassium: 126mgFiber: 1gSugar: 4gVitamin A: 353IUVitamin C: 3mgCalcium: 23mgIron: 1mg

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